Fellow Doristas won’t be shocked, but I didn’t even tell the hubby about this one. I just made a quarter batch and savored this lovely spread by myself. I smeared it on toasts of 7 grain bread making a delicious, healthy lunch.
Dorie shared this recipe in Parade Magazine…touting its low cal goodness. Eggplant is roasted, flesh broken in small pieces, mixed with olive oil, lemon zest and juice, herbs, a pinch of cayenne, and diced tomatoes. In Around My French Table, Dorie directs us to mash up the roasted eggplant with a fork, saving the hassle of cleaning the food processor. A lovely dish, but I wasn’t wowed (like I was with the scallops with caramel orange sauce, for example)…except maybe by the lack of calories! Check what other French Friday with Dorie members did with this recipe here.